Last week I had the privilege of working with a lively group of 12-years in Romp's kitchen.
The Italian menu included puff-pastry cheese twists, caprese bites, cheese filled ravioli and butterscotch pudding.
The kids had a lot of fun rolling out dough and making ravioli. One group decided they would rather go off script and make a linguine in butter sauce, which turned out beautifully.
Completely stolen from Marcus Samuelson, this butterscotch pudding recipe has been a favorite in our house for the last year:
1/2 cup (4 oz) packed dark brown sugar
2 tbsp + 2 tsp cornstarch
1/4 tsp salt
1 1/2 cup whole milk
1/2 cup heavy cream
2 tbsp (1 oz) unsalted butter, cut into bits
1 tsp vanilla
1. Whisk together sugar, cornstarch, salt, milk and cream. Bring to boil over medium heat.
2. Boil, whisking for one minute.
3. Remove from heat.
4. Whisk in butter and vanilla.
5. Pour into bowl and press saran wrap against pudding. Chill in fridge (or freezer if you are in a hurry).
I like to serve this with whipped cream and crushed ginger cookies.